Name: Pan-Seared Rockfish with Zesty Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Rockfish fillet; 1 tbsp Olive oil; 0.5 tbsp Ghee; 1 tbsp Lemon juice; 1 tsp Lemon zest; 1 tbsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 cup Asparagus; 0.5 cup Cooked quinoa

Pan-Seared Rockfish with Zesty Lemon-Herb Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Rockfish with Zesty Lemon-Herb Sauce

Pan-seared rockfish fillets basted in a bright lemon-herb ghee sauce, served with crisp-tender asparagus and fluffy quinoa for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

49.5g

Fat

26.4g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Rockfish fillet

1 tbsp Olive oil

0.5 tbsp Ghee

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 cup Asparagus

0.5 cup Cooked quinoa

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PREPARATION

1
Pat the rockfish fillets dry with a paper towel and season both sides with sea salt, black pepper, and garlic powder.
2
Heat the olive oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering.
3
Carefully place the fish in the pan and sear for 3-4 minutes until a golden-brown crust forms and the fish releases easily.
4
Flip the fillets and add the ghee to the pan, allowing it to melt and foam slightly.
5
Add the lemon juice, lemon zest, and fresh parsley to the melted ghee, then spoon the sauce over the fish as it finishes cooking for another 2-3 minutes.
6
While the fish rests, steam or lightly sauté the asparagus until bright green and tender.
7
Serve the rockfish over a bed of fluffy quinoa, drizzling any remaining lemon-herb sauce from the pan over the top.